Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks.

In small saucepan [see tip below], heat curry powder with 1 ts vegetable oil over medium heat for 3 minutes or until bubbling; pour into large bowl. Add yogurt, lemon juice and sugar; whisk to blend well. Add chicken, turning to coat; marinate at room temperature for 30 minutes.

[Tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling.]

Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. Bake in 220ºC 220C oven for 35-40 minutes or until browned and juices run clear when chicken is pierced.

Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne.

Makes 4 servings.

Per Serving: about 300 calories, 31 g protein, 17 g fat, 4 g carbohydrate.